Frequently asked questions

Add flavor to Yogourmet homemade yogurt

To flavor your yogurt use compotes, jams, fresh fruits, fruit salads, honey, maple syrup, vanilla or other. It's
better to add these ingredients at serving time, adding them before the yogurt incubation process would not provide
satisfactory results.

Add flavor to Yogourmet homemade kefir

To flavor your kefir use honey, maple syrup or fruit puree. You can also enjoy homemade kefir mixed in a smoothie with fresh fruits. It's
better to add these ingredients at serving time, adding them before the kefir incubation process would not provide
satisfactory results.

The tests that we have run since a couple of years ago have demonstrated that it is not possible to make
yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages,
see soy beverages list for more information.

Why do we have to heat the milk before adding Yogourmet starter?

It is preferable to previously heat the milk up to 82°C/180°F to (re)pasteurized it and thus optimize the texture and the taste of the yogurt or kefir.

The goal is to destroy unwanted bacteria that could prevent the yogurt or kefir from setting or that could grow beside
the good bacteria contained in the Yogourmet starter.

What is the best way for preserving Yogourmet starters?

We highly recommend to keep the different Yogourmet starters refrigerated or frozen in order to maintain a high bacterial concentration.

When kept refrigerated, the different Yogourmet starters keep their freshness an additional year, passed the expiry date, and more when kept frozen.

When kept at a temperature of 25°C/77°F beyond few weeks, the different Yogourmet starters could lose some of their bacterial concentration and then require a longer incubation period.

Are Yogourmet products gluten-free?

Are Yogourmet products Halal certified?

Yes, Yogourmet products are Halal certified.

Are Yogourmet products Kosher certified?

Yes, Yogourmet products are Kosher certified.

Can I make Greek yogurt with Yogourmet products?

Of course! Greek yogurt is originally a regular yogurt from which the whey (yellowish liquid) was drained out in a cheesecloth. It also seems that Greek yogurt can be made with a combination of milk and cream or with cream only.

For fastest results, instead of straining the yogurt you can also add 1 cup of milk powder (250 g)
and 1 pouch of gelatin (7 g) for 2 litres of milk before the yogurt incubation.
The result will sensitively be the same. For more information on thicker yogurt please visit the "Directions"
section of our website.

We have also made yogurt with our original yogurt starter, milk and/or cream:

Half milk (2%) and half coffee cream (10%)... has worked.
Coffee cream (10%)... has worked.
Table cream (15%)... has worked (remained liquid after the incubation process - has set when refrigerated).
Country style cream (35%)... has not worked.

What are the strains and yeasts found in the Yogourmet kefir starter?

The major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. On top of that, there are maybe 10 or 20 other bacterial species which are present in the kefir grains that we use to prepare the starter but it is difficult for anybody to isolate and identify these specific species of bacteria.

Yeast : Saccharomyces lactis and S. cerevisiae.

Yogourmet homemade yogurt made with raw milk

When raw milk is used to make yogurt, it is not obvious to obtain a satisfying result.

Indeed, since the milk is not homogenized, the fats separate from the rest of the milk. You would then obtain a yogurt that is firm on the top and lumpy/liquid in the bottom, as the fats are directly related to the texture.

Do Yogourmet products contain antibiotics or growth hormones?

No. The milk contained into the different Yogourmet starters comes from Canada, where growth hormones are not allowed. Also, milk that would be produced by a cow having an antibiotic treatment would be rejected automatically.

Homemade yogurt without a yogurt maker

These methods are not perfect since the yogurt made with Yogourmet original yogurt starter needs to incubate during 4-4 1/2 hours at a constant temperature of 42-44°C (108-112°F). A lower temperature would prevent the bacteria from growing, on the other hand an higher temperature would kill the bacteria.

SCD diet

Several customers following the SCD diet, which recommends to incubate yogurt for about 24 hours, do use the Yogourmet Multi electric yogurt maker.
Though the appliance has not been designed to respond to these criteria, it will easily maintain a constant incubation temperature of 42-44°C/108-112°F for about 24 hours.

The Yogourmet kefir starter contains skim milk powder, ascorbic acid, live and active bacteria and lactic yeasts.
This kefir starter contains > 3 billion live and active bacteria and > 50000 lactic yeasts per g while the kefir will contain +/- 1 billion
live and active bacteria and +/- 10000 lactic yeasts per g or ml. For more information on the strains and yeasts found in the Yogourmet kefir
starter see previous questions.

Make homemade yogurt with a previous batch

To obtain top quality yogurt, it is better to use a Yogourmet pouch every time.

You may however start a new batch of yogurt from a part of a previous one made with the Yogourmet original
yogurt starter. We do not recommend this practice because the texture and taste might change in the next batches. In order to proceed, use
60 ml (1/4 cup) of yogurt from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres.

To avoid possibilities of contamination, we suggest to reserve the portion of yogurt that will be used as a starter
before you start taking some yogurt to eat.

IMPORTANT: This practice does not apply to the Yogourmet yogurt starter with probiotics. The way the probiotics grow in
the initial batch does not allow them to be used as a starter since they would not grow properly in the next batches.

Make homemade kefir with a previous batch

To obtain top quality kefir, it is better to use a Yogourmet pouch every time.

You may however start a new batch of kefir from a part of a previous one made with the Yogourmet
kefir starter. We do not recommend that practice because the texture and taste might change in the next batches. In order to proceed, use
60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres.

To avoid possibilities of contamination, we suggest to reserve the portion of kefir that will be used as a starter
before you start taking some kefir to eat.